Behind the Dish

Corn is enjoyed across Asia in countless forms, from smoky street-grilled ears in Japan to buttery festival snacks and savory late-night bites. At Mecha, we turn it into something playful with crispy corn ribs—quartered cobs fried until golden and designed to be eaten by hand. Tossed in bright yuzu kosho butter, drizzled with creamy yuzu chili mayo, and finished with parmesan, cilantro, and pickled shallots, every bite delivers the perfect balance of crunch, citrus, heat, and savory richness.